What can you do with all the zucchini and veggies bursting off your garden vines?

Yep, it’s here, like a cheap Sci-Fi movie: “The Attack of the Wild Zucchini’s.” You’ve eaten so much carb-laded zucchini bread it coming out of your ears. Plus who needs all those white flour carbs?

We’re taking fresh, uncooked zucchini and fresh tomatoes and preparing three recipes that go well on a hot summer’s day. We’re also using other garden goodies that seem to grow faster than you can eat them; like delicious, juicy tomatoes still warm from the summer sun.

Salad:
3 zucchini, cut into ribbons with a potato peeler or Mandolin
2 yellow summer squash, cut the same way
2 large tomatoes, sliced into ¼ inch circles
½ cup thinly sliced Bermuda onion
Fresh thyme leaves
• Put zucchini ribbons and onion in a mixing bowl.
• Pour the dressing over the zucchini ribbons and Bermuda onion and let marinate for several hours
• Meanwhile, on a pretty serving platter, arrange the slices of tomato evenly to make a base and keep refrigerated
• After the zucchini and onions have marinated for a while, mix again then take tongs and place the green and yellow ribbons onto the center of the awaiting bed of sliced tomatoes.
• Garnish with thyme leaves and serve

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